Love Lamb Week is back! A campaign that sees the next generation of sheep farmers calling on the next generation of shoppers to put lamb back on plates across Britain through Love Lamb Week. Over the past 15 years, fewer people have been regularly eating the very British meat, and with those aged 55 years and over making up the lion’s share of the market, time is ticking for lamb.
Here at CGC we’re a big fan of lamb, which you can tell as it features heavily on our new seasonal set-menus. It’s a versatile meat and we like to showcase this in our lamb dishes. One of our favourites is a quirky twist on a classic; Loin of lamb with broccoli, slow roasted tomatoes and a red wine jus, but the star of the dish is the sheperd’s pie filled onion that sits alongside it.
We’re joining in Love Lamb Week by championing our favourite lamb dishes from our new banqueting menus across our social media channels, as well as our Executive Chef, Andrew Donohue sharing one of his favourite recipes below. He said ‘The recipe I’ve shared is a really simple dish, perfect for a weekend. You can pop it in the oven, head out for a walk or to the pub and when you come back it’s pretty much done!’.
Pulled sticky lamb shoulder with yogurt dip
Cooks in: 6 hrs (plus 24 hrs prep time)
For the lamb:
1½ kg bone-in lamb shoulder joint
4 garlic cloves
2 tsp ground cinnamon
2 tsp ground cumin
1 sprig fresh oregano
1 red chilli
1 lemon quartered, pips removed
1 orange quartered, pips removed
2 red onions, cut into wedges
2 tbsp clear honey
1 ltr water
For the yogurt dip:
500g natural yogurt
1 grated cucumber
Large handful of mint leaves
Put the garlic, cinnamon, cumin, oregano, red chilli, lemon and orange in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days if you have the time to plan in advance.
Remove the lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the water. Cover the lamb with foil and cook for 4 hrs.
After 4 hours, remove the foil and carefully pour the meaty juices from the roasting tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy (this may take up to 30 mins).
Pour the sticky glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender, once cooked leave to rest. Mix the yogurt, chopped mint leaves and grated cucumber in a small bowl. Shred the lamb at the table and serve with the sticky onions, your minty yogurt and pitta or flat breads.
Try this recipe at home and don’t forget to tag us with any tips you have on either Facebook ( @CGCEventCaterers) or Twitter (@CGCEvents) with the hashtag #LoveLambWeek. Happy cooking!
For more information on Love Lamb Week visit: beefandlamb.ahdb.org.uk